Apple-cinnamon moelleux

Ingredients

• 150g of flour
• 100g of caster sugar
• 1/2 sachet of baking powder
• 2 level teaspoons of ground cinnamon
• 3 eggs
• 100g of melted butter
• 3 small apples
• 3 tablespoons of rum
• 50g of flaked almonds

Preparation

1. Preheat the oven to 180°C (thermostat 6).
2. Butter and flour a round cake tin about 26 cm. Gently melt the butter in a bain-marie or in the microwave.
3. Mix the flour, the cinnamon, the sugar and the baking powder (and a pinch of salt if the butter is unsalted). Add the eggs one by one then the melted butter.
4. In a pan, without any fat, lightly toast the flaked almonds. Be careful: stir and watch closely because they burn very quickly.
5. Peel the apples, cut them into quarters and remove the core and seeds. Cut the apple quarters into small cubes about 1 cm. Soak them in the rum.
6. Add the apples to the batter along with the toasted almonds and 3 tablespoons of the soaking “juice”.
7. Pour the mixture into the tin and bake for about 30 minutes. Check doneness by piercing the centre of the cake with a blade: if it comes out dry, it is done.